Red White and Blue Herb Potato Salad
Chunks of red white and blue potatoes in a light dressing!
Servings 6 people
For The Dressing
- 3/4 cup canola oil mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 tbsp fresh basil chopped
- 2 tbsp oregano chopped
- 2 tbsp rosemary chopped
- 1/2 tsp sea salt
- 1/2 tsp black pepper
For The Salad
- 1 pound small red potatoes
- 1 pound small white potatoes
- 1 pound small blue potatoes
- 3/4 cup red onion thinly sliced
Boil the potatoes until just done (about 20 minutes) They are done when they can be easily pierced with a sharp knife.
When the potatoes are done, drain and let them cool in the fridge.
In a large bowl whisk together the mayonnaise, mustard, vinegar, herbs, salt and pepper until well combined.
Once the potatoes are cool, cut them into halves or smaller if you prefer transferring them to another bowl.
Add the onion and some of the dressing to the cut potatoes and gently mix until all of the potatoes are coated.
If you need to, add more dressing and mix again. Store in the refrigerator until ready to serve.
Garnish with some more chopped herbs.
Serving: 8ounces | Calories: 117kcal | Carbohydrates: 25g | Protein: 4g | Sodium: 273mg | Potassium: 723mg | Fiber: 4g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 17.4mg | Calcium: 78mg | Iron: 4.1mg